This creamy and tropical dessert is made with coconut yogurt, fresh bananas, and a hint of rum for a Caribbean twist. It’s simple to prepare and perfect for planning when hosting guests.
Ingredients Needed:
- 175 grams of coconut-flavored yogurt
- 175 millilitres double cream
- 1 tablespoon coconut rum such as Malibu (optional)
- 1 medium banana
- 2 tablespoons dark brown muscovado sugar
How To Make Caribbean Creams?
- Mix the Cream Base: Stir the coconut yogurt, double cream, and coconut rum (if using) in a bowl. Whisk until slightly thickened.
- Add the Banana Layer: Slice the banana and divide the slices between four 125ml ramekins, covering the bottom of each.
- Fill with Cream Mixture: Spoon the yogurt and cream mixture evenly into the ramekins, filling them to the top.
- Top with Sugar: Sprinkle 1 ½ teaspoons of muscovado sugar on top of each ramekin. Cover with cling film and refrigerate overnight or for at least a few hours.
Recipe Tips:
- Use Full-Fat Yogurt and Cream: For the best texture and flavor, use full-fat coconut yogurt and double cream. Low-fat versions might make the dessert too watery.
- Whisk the Cream Mixture Properly: Make sure to whisk the yogurt and cream until slightly thickened. This step is crucial for creating a smooth and creamy texture.
- Choose Ripe Bananas: Use a ripe banana for natural sweetness and a soft texture that complements the creamy base perfectly.
- Sprinkle Sugar Evenly: When adding the muscovado sugar on top, spread it evenly to ensure every bite has a touch of caramel-like sweetness.
- Chill Overnight for Best Results: Let the dessert chill in the fridge overnight. This allows the flavors to blend beautifully and ensures the cream sets properly.
How To Store Leftovers?
Let the Caribbean Creams cool to room temperature before covering the ramekins tightly with cling film. Store them in the refrigerator for up to 1 day.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 18 g
- Saturated Fat: 12 g
- Cholesterol: 65 mg
- Sodium: 20 mg
- Potassium: 250 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 1 g
- Sugars: 12 g
- Protein: 3 g
Try More Nigella Lawson Recipes:
Nigella Caribbean Creams
Description
This creamy and tropical dessert is made with coconut yogurt, fresh bananas, and a hint of rum for a Caribbean twist. It’s simple to prepare and perfect for planning when hosting guests.
Ingredients
Instructions
- Mix the Cream Base: Stir the coconut yogurt, double cream, and coconut rum (if using) in a bowl. Whisk until slightly thickened.
- Add the Banana Layer: Slice the banana and divide the slices between four 125ml ramekins, covering the bottom of each.
- Fill with Cream Mixture: Spoon the yogurt and cream mixture evenly into the ramekins, filling them to the top.
- Top with Sugar: Sprinkle 1 ½ teaspoons of muscovado sugar on top of each ramekin. Cover with cling film and refrigerate overnight or for at least a few hours.
Notes
- Use Full-Fat Yogurt and Cream: For the best texture and flavor, use full-fat coconut yogurt and double cream. Low-fat versions might make the dessert too watery.
- Whisk the Cream Mixture Properly: Make sure to whisk the yogurt and cream until slightly thickened. This step is crucial for creating a smooth and creamy texture.
- Choose Ripe Bananas: Use a ripe banana for natural sweetness and a soft texture that complements the creamy base perfectly.
- Sprinkle Sugar Evenly: When adding the muscovado sugar on top, spread it evenly to ensure every bite has a touch of caramel-like sweetness.
- Chill Overnight for Best Results: Let the dessert chill in the fridge overnight. This allows the flavors to blend beautifully and ensures the cream sets properly.
Nigella Caribbean Creams